b'Watercress Salad with Poached Pears & GorgonzolaPATRICIA WILLIAMSServes 6FOR THE POACHED PEARS:6 Seckel pears, or 3 large pears cut in half lengthwise2 cups red wineV cup C&H or Domino sugar 1 stick of cinnamon4 cloves1 cup waterFOR THE VINAIGRETTE:1 egg yolk1 egg4 tablespoons Dijon mustard2 cloves garlic, cooked until softB/d cup lemon juice2 cups Pompeian Extra Virgin Olive OilSalt and pepper to tasteV cup heavy creamFOR THE WATERCRESS SALAD:3 bunches watercress, cleaned of large stems and washedSalt and pepper W pound GorgonzolaTO PREPARE THE POACHED PEARS:Peel the pears and place in water. Bring the wine, sugar, cinnamon stick, cloves and 1 cup water to a boil and add the pears. Turn the heat to a simmer and cook the pears until a small knife can pierce them easily. Do not overcook; there should still be some texture to the pears. Remove from the stove and let cool in the liquid. The pears can be made 3 days in advance.TO PREPARE THE VINAIGRETTE:Place all of the ingredients except the oil, salt and pepper and cream in a blender or Robot Coupe food processor. Blend, then slowly add the oil. Season to taste with salt and pepper, add the cream, then blend again. This is too much dressing for the 6 salads but will keep in the refrigerator, covered, for 1 week.121'